- Hardcover: 704 pages
- Publisher: Alfred A. Knopf; 1st edition (2012)
- Language: English
- ISBN-10: 039458404X
- ISBN-13: 978-0394584041
- Product Dimensions: 7 x 1.7 x 9.5 inches
- Shipping Weight: 2.4 pounds (View shipping rates and policies)
- Average Customer Review: 541 customer reviews
- Amazon Best Sellers Rank: #2,851 in Books (See Top 100 in Books)
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Essentials of Classic Italian Cooking Hardcover – October 27, 1992
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Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.
Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?
From Publishers Weekly
In the language of cookbooks, the word "classic" is bandied about nearly as frequently as the terms "low-fat" and "no-cholesterol." In this case, however, the estimable Hazan ( More Classic Italian Cooking ) does indeed contribute a classic to the ever-increasing literature of Italian cuisine. A revision and update of her two previous "classic" Italian cookbooks (with more than 35 completely new recipes), this one includes recipes not "in pursuit of novelty, but of taste." As Hazan puts it, the book "is meant to be used as a kitchen handbook . . . for cooks of every level . . . who want an accessible and comprehensive guide to the products, the techniques, and the dishes that constitute imperishable Italian cooking." From marinated carrot sticks to sweet-and-sour tuna steaks, Trapani style, to tortellini with fish stuffing and polenta shortcake with raisins, dried figs and pine nuts, the outstanding recipes--many of them poetically simple--are too numerous to do justice to in few words. Included is a spirited discussion of squid and the essentials of preparing fresh pasta, gnocchi (potato dumplings), authentic risotto, frittate and polenta dishes. While writing from Venice, her home for much of the year, Hazan never fails to consider the availability of ingredients in the U.S., and never assumes that all readers understand complex methods or exotic terminology. This volume is the perfect gift for a new homemaker, a seasoned chef and all lovers of good food. Illustrated. 40,000 first printing; Home Style Book Club main selection, BOMC alternate.
Copyright 1992 Reed Business Information, Inc.
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Marcella has had significant influence on Mary, and now on me. For Hazen, understanding Italian cooking begins with an appreciation for the importance of regional influence. Following that introduction is a tremendously illuminating 45 pages of "Fundamentals," discussing everything from developing "Flavors" to the selection & storage of flavor Components (e.g. Balsamic vinegar, Basil, Capers, Garlic, Extra virgin Olive Oil, Cheeses, Pasta, Meats, and on and on. These discussions are accompanied by illustrations and detailed instructions on how to create every dish you desire, plus advice on acquiring the right Equipment (e.g. Pasta machine, Food Mill, etc.), Tools & Baking necessities to achieve the Top Taste results you crave. The teaching tips (e.g. Filleting Breast of Chicken) continue through the many recipe offerings, helpfully divided by type of fish or meat being used. The book ends by describing "The Italian Art of Eating," with guidance on how to "Compose an Italian Menu: Principals & Examples." If your serious about Italian cooking, this book is a MUST!
The recipes are great, although I sometimes make some shortcuts (like shorter cooking time for a tomato sauce) and they are still great.
Nice desserts with Almonds and almond flour that are great for celiac people.
I read here in one of the more critical reviews that this book is predominantly seafood and if you aren't a fan then this book isn't for you. I can say that is very wrong. Seafood consists of a small amount of the book when in comparison to all the other meats discussed in the book. There are so many delectable recipes here with easy instructions that there's no way that you could not want this book.
This is definitely my favorite cookbook from now on.
First, at certain points the author's explanations of procedures would have been greatly clarified if she had included more explicit illustrations. For example, in her guide to bread making. I also found some of her directions and recipes to be somewhat at variance with my own experience and preferences — again for example, her recommendations for handling bread dough after its first rise, and short provision of time for the second rise which might give the dough more loft, and the use of white rather than red wine in her Bolognese meat sauce recipe.
Another minor gripe: she too often assumes that the ingredients she requires to be used just aren't available here in America, even in high-end groceries' produce sections or Italian delis. She will occasionally concede the need for substitutions, but her recommendations in these instances seem grudging at best.